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will definatly be looking into getting one in the next few weeks!

You have to buy the fan seperatly correct?

i had a lang 36 before i had to sell due to finacial reasons, first cook im thinking brisket as i have this down pat and its my favorite.

Just got my new wsm 22.5 this thing is a beast! Looking to get a bbq quru for it any suggestions on the model?

That looks amazing good job sir!

Unfortunatly this is what happens when it sits after its been cut. Def should sauce it or dip in warm beef broth or drippings before serving this will help if it is just sitting on the plate.

I inject mine with an auju mix with a little Worcestershire sauce and some garlic powder, I find this keeps it very tender and i also mop with it during the cook. I have yet to turn out a dry brisket this way. Best of luck on future smokes!

I had a lang i had to sell because of $ problems but I will say this it put out better bbq then any of the local bbq joints we have around here and that isnt coming from me its coming from people who frequent those establishments. If you can't build your own Lang is a great product you can get...

i have a 36 now and have done some chicken and briskets.its an awesome cooker!

Hey guys sry had some computer probs but it turned out great so good that I brought in leftovers next day to work and the teacher devoured them and two people actually had me cook 2 briskets for parties they had sunday.

ALready over 140 143 to be exact as I type where should i be taking the temp from the point obviously i would think or in between point and flat?

Its been warm all week here in cny about 75 now the day i wanna cook out its like 45! But true to forma lang is holdin temps well! Heres some pics from last night injectin and getting the meant all rubbed and ready for smoker as well as it at the 2 hr mark.

hey guys it got here on Thursday which was a day after 65 degree weather and as i unloaded off truck it decided it was gonna snow for next 2 days!!!! but today is warming up and snow is melting ad let me tell you this thing is a tank and im extremely impressed gonna season tomorrow as all my...

Thanx guys soon as it gets here pics will be going up! N the first smoke will be either some ribs or pork butt.

Bought it last week hopefully will be here by end of week or next week I cant wait!

Finished product theres only 2 pieces left from 2 whole racks. it went over really well.

 foiled  finished when I cut in to them I will show the final result!! i will also let you guys now what my friend says and if I get hired haha

 doing more of a 3.5-1.5-1 smoking on this lol this is after the 3.5 hrs theyve been foiled added some brown sugar cheery coal butter honey and hot sauce into foil to help steam them will post more when they come out of foil and btw its cold as hell here right now im standing by smoker to stay...

Ill be using the 3-2-1 method with cherry wood and lump charcoal

have to racks i cut into St.louis spares. Smoking for our family cookout and for a friend who wants me to cater his rehersal dinner for his wedding next yr so he can sample them. Heres the start